I've been playing around with a base pale ale recipe and I think I finally have the malt bill pretty close. The next thing I want to nail down is the yeast since I haven't found one I'm completely sold on yet. I'm thinking of splitting a batch between 4 or 5 different yeasts for comparison purposes. I have a few ideas, but wouldn't mind suggestions.
I'm looking at about a 1.050-55 beer with about 45 IBU's - mainly from late adds. The malt bill is light DME with about 20% Munich LME plus Maltodextrin (or 2-row/Munich/Flaked Barley if I do this as all-grain).
Here are the definite strains I am trying. I want as clean a yeast profile as I can get, so I'm hoping to get fermentation temps in the very low 60's with a swamp cooler.
Chico (for a baseline)
WY2124 (Bohemian Lager)
I'm debating a couple of the following, my goal is a fairly dry, clean beer, but hopefully not too thin. Accentuating the hops is a plus, but I don't mind if I just need to bump up the hops to make up for a yeast that lowers the hop character in the finished beer:
WLP080 (Cream ale blend)
WLP862 (Cry Havoc)
A saison yeast fermented as low as I can (maybe WY3711 at 65F)
One of the cleaner Brett strains (Brett C?)
Any other recommendations/suggestions?